Serradura (Sawdust Pudding)

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This Serradura recipe, also known as Macanese Sawdust Pudding, is an ultra-light, creamy, and no-bake dessert made with just a few simple ingredients. Layers of whipped cream and finely crushed biscuits make it sweet, airy, and perfect for warm-weather days or quick party prep.

Pro Tips

Best biscuits: Marie biscuits are traditional, but tea biscuits or graham crackers also work. Crush them very finely for the best texture.
Avoid grainy whipped cream: Use cold heavy cream and stop whipping at soft peaks to keep it smooth and light.
Make-ahead friendly: Chill for up to 2–3 days in the fridge. Keep covered to lock in freshness.

📝 Ingredient Notes

Leibniz or Marie biscuits: Use plain, crisp biscuits for the best “sawdust” texture. Crush them finely for smooth layering. Digestive or tea biscuits also work well.
Whipping cream (35% fat): Use full-fat cold cream for stable, airy peaks. Avoid low-fat versions—they won’t whip properly.
Vanilla extract: Adds depth to the cream. Pure extract is best for flavor.
Sweetened condensed milk: Provides richness and sweetness. No need for extra sugar.
Pistachios & almonds: Optional, but add a delicate crunch on top. Use unsalted, chopped nuts for garnish.

How to Make Serradura

Crush the biscuits until fine. Whip cold cream with vanilla, then add condensed milk and beat to stiff peaks.
Layer crushed biscuits and cream in serving glasses. Repeat layers, finishing with cream.
Top with extra crumbs, nuts, and mint. Chill before serving.

Recipe Variations

Jar version: Serve in mini jars for gifting or parties.
Chocolate Serradura: Add cocoa powder or use crushed Oreos.
Fruit twist: Layer in mango or berry puree.

❓FAQs

What does Serradura mean?

It means “sawdust” in Portuguese, referring to the crushed biscuit texture.

Can I freeze it?

Not recommended—freezing changes the cream’s texture.

Can I use whipping cream instead of heavy cream?

Yes, but make sure it’s at least 30% fat so it whips properly.

Is Serradura Portuguese or Macanese?

It’s a popular no-bake dessert with roots in both Portuguese and Macanese cuisine.

Sweet Endings for Family Dinners

Looking for an easy dessert to finish off your next family meal? These no-bake treats pair perfectly with any dinner and are simple enough for weeknight prep:

Tried this recipe? Leave a comment and star rating below—We’d love to hear how it turned out!

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5 from 1 vote

Serradura Recipe in 10 minutes

By: Chefjar

Homemade Serradura is the easiest yet taste-wise, impressive dessert! It will definitely be the perfect end to any meal.

Prep Time: 5

Cook Time: 5

Servings:

Equipment

Food processor

Ingredients

▢ 8.8 ounces Leibniz butter biscuits or Marie biscuits, about 1 standard package
▢ 2 cups whipping cream, 35% fat
▢ 1 tablespoon vanilla extract
▢ 1 can sweetened condensed milk, (14 ounces)
▢ 1 tablespoon split pistachio nuts
▢ 1 tablespoon split almonds
▢ mint leaves, as needed, optional

Instructions

Place the Leibniz butter biscuits in a food processor and pulse until finely crushed. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, pour in 2 cups whipping cream and add 1 tablespoon vanilla extract. Whip on medium speed until soft peaks begin to form.
Gradually add 1 can sweetened condensed milk and continue whipping until stiff peaks form. Be careful not to overmix, as the cream may turn into sweet butter.
Choose serving glasses or dessert cups. Start by adding a layer of crushed biscuits to the bottom of each glass. Spoon a layer of whipped cream on top and smooth it out gently.
Repeat the layering process, alternating crushed biscuits and whipped cream, finishing with a layer of cream on top.
Sprinkle the top layer with remaining biscuit crumbs, followed by the split pistachios and almonds. Garnish with fresh mint leaves if using.
Cover with plastic wrap and refrigerate for 2–3 hours to chill, or serve immediately if preferred.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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